Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor

Chinese soy sauce aroma liquor (CSSL) is a famous Baijiu. Multiple rounds of fermentation, the characteristic of CSSL processing, contributes to the differences in the quality of the liquor of different rounds. In this study, the grains on cooled, stacked, and fermented stages of 4th to 7th rounds w...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Lingchang, Zhong, Kai, Luo, Aimin, Chen, Jian, Shen, Yi, Wang, Xi, He, Qiang, Gao, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269578/
https://www.ncbi.nlm.nih.gov/pubmed/34262710
http://dx.doi.org/10.1002/fsn3.2291

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269578/
https://www.ncbi.nlm.nih.gov/pubmed/34262710
http://dx.doi.org/10.1002/fsn3.2291

Ejemplares similares